Wild
Turkey’s associate master distiller Eddie Russell has weighed in with
Wild Turkey 81 Rye, a counterpart to the Wild Turkey 81 Bourbon he
developed last year with an eye towards mixability. The new whiskey
packs a decided punch despite its diminutive—by Wild Turkey
standards—alcohol content.

The
hallmark proof for the distillery has long been 101, the level at which
the master distiller and father to Eddie, Jimmy Russell, believes
Bourbon best shows off its charms.

With both 81-proof versions, the
younger Russell’s intent has been to produce full-flavored whiskeys at a
lower strength meant for younger drinkers and mixing in cocktails. To
develop the rye he conferred with “mixologists and whiskey lovers around
the country who were in search of a rye whiskey that wouldn’t back down
to a mixer.”

Russell
has succeeded by using barrels charred to the deepest level—four—or
what he calls “alligator char.” Bourbon and straight rye whiskeys are
always aged in white-oak casks that have been charred on the inside to
hasten maturation.

The distiller is allowed the discretion of how
shallow or deep the char should be.

The
new rye is also a mingling of four- and five-year-old whiskeys.
American straight whiskey must be a minimum of two years old, and if
they are younger than four years old that age must be stated on the
bottle.

Wild
Turkey has long made rye whiskies alongside its more famous Bourbon
efforts. The first was a 101 proof rye. In 2007, it added its Russell’s
Reserve Rye 6 Years Old, a 90-proof version meant as a companion to its
10-year-old Russell’s Reserve Bourbon.

Rye
has enjoyed a huge resurgence in popularity of late, the category
growing 27 percent in the last year alone. The whiskey is made similarly
to Bourbon, but the mash bill—or grain recipe—must include at least 51
percent rye, which gives it a distinctly spicy quality.

The sweeter
Bourbon must contain at least 51 percent corn. In the case of Wild
Turkey all of its ryes include 65 percent rye, 23 percent corn and 12
percent barley.

NOSE:
Big spice with vanilla comes blasting out, then subtler aromas show
themselves. There’s an undertow of bread dough and a delicate floral
character as well.

PALATE:
So much more full-bodied and savory than its color would suggest. Opens
up with a big charge of spicy rye. But wait that out and coquettish
fruity flavors start to appear with toast and licorice.

FINISH:
By the time this whiskey is through with you it’s hard to recall what a
spice bomb it was to begin with. What languishes is hard candy and
Christmas pudding.

CIGAR PAIRING:

E.P. Carrillo Short Run Connecticut 2012 (Not Yet Rated)The
milder of the two cigars we tasted with this whiskey, it was creamy and
toasty. It had little effect on the bolder rye, perhaps showcasing its
spice. The whiskey, however, seemed to overpower the cigar, stripping it
of some flavor.

Ramon Allones Especiales Exclusivo Suiza Regional Edition (92 points)This
big, bold cigar, on the other hand, came off as made to be smoked with
the Wild Turkey. The cigar’s flavors jumps up a lot when the rye is
added, making it even richer and more full-bodied. What’s odd is the
smoke gets sweeter as you’d think a rye wouldn’t add sweetness. But the
residual sugar in the finish of the rye draws out the nuances of the
cigar.